Smoked Salmon and Scrambled Eggs On Rye Toast

Serves 4

2 tbsp coconut oil, mild or medium (not extra virgin) olive oil or butter

8 large free-range or organic eggs, beaten

4 slices rye bread

100g (4oz) smoked salmon, torn or chopped into small pieces (ideally undyed organic salmon)

Freshly ground black pepper

1. Heat the oil or butter in a saucepan over a gentle heat and add the eggs. Put the bread on to toast.
2. Slowly stir the eggs with a wooden spoon, scraping along the base of the pan as they cook to keep them moving and help stop them sticking. Remove from the heat as soon as the eggs are almost set, but still a little runny as they will carry on cooking in the pan. Gently fold in the salmon pieces.
3. Put a piece of toast on each plate, and divide up the eggs and salmon. Season with black pepper.

Cook’s Notes
Wheat-free if you use wheat-free rye bread, dairy-free if you use oil